by What is there not to love about Chocolate Pudding! Yum! However, I always find the store bought pudding packages too sweet, and too many additional ingredients. You really only need 5-6 ingredients to make this quick and easy dessert.
This recipe can be used with any type of milk (dairy or non-dairy). I usually have coconut milk on hand, but it can also be made with almond, soy, or cashew milks, etc.
Also, I only use 3/4 cup sugar in my pudding because I like a more bittersweet chocolate than sweet milk chocolate. If you want the pudding to be sweeter, add more sugar into the mix. Taste the mixture as you’re whisking it together (before putting it on the stovetop) to see if it’s sweet enough for your tastes.
I happened to have a box of half-pint mason jars on hand, which made for perfect pudding dishes. The recipe makes 4 half–pint servings. However, the pudding can be poured into any type of dish, of course. 🙂
I didn’t have any whipped topping on hand, or any canned coconut milk in the cupboard to make vegan whipped cream…but, if I had, that would have put tonight’s dessert over the top!
Vegan Chocolate Pudding
Ingredients
- ¾ Cup Granulated Sugar (use more if you prefer sweeter pudding)
- ½ Cup Unsweetened Cocoa Powder
- â…“ Cup Cornstarch
- ¼ tsp salt
- 3 Cups Unsweetened Coconut Milk (or any dairy or non-dairy milk)
- 1 tsp Vanilla Extract (optional)
Instructions
- Gather either 4 single pudding dishes or a serving bowl to pour pudding into.
- Mix sugar, cocoa powder, cornstarch, and salt together in a saucepan.
- Whisk in ¼ cup coconut milk until mixture is foamy and smooth.
- Continue adding and whisking coconut milk, in small increments, into chocolate mixture until smooth.
- Place saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken (about 6-9 minutes).
- Remove saucepan from heat and add vanilla extract; still well.
- Immediately pour pudding into 4 pudding dishes or a serving bowl
- Refrigerate until chilled (1-2 hours)
